text:
Honey /ˈhʌni/ is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honeys produced by other bees (bumblebees, stingless bees) and insects (honey wasps) have different properties, and they are not discussed in this article.
Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive.
Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as granulated sugar.12 It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners.1 Most microorganisms do not grow in honey because of its low water activity of 0.6.3 However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants' immature intestinal tracts, leading to illness and even death.4
Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It has also been used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey.5 Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; the honey can be analysed by the techniques of melissopalynology in area environmental studies of radioactive particles, dust and particulate pollution.67
- 1 Formation
- 2 Physical and chemical properties
- 3 In history, culture, and folklore
- 4 Collecting honey
- 5 Modern uses
- 6 Nutrition
- 7 Classification
- 8 Preservation
- 9 Distinguishing honey
- 10 In medicine
- 11 Health hazards
- 12 Honey-producing and consuming countries
- 13 Gallery of honey harvesting
- 14 See also
- 15 References
- 16 Bibliography
- 17 External links
Honey's natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose. The invertase is one of these enzymes synthesized by the body of the insect.
Honey bees transform saccharides into honey by a process of regurgitation, a number of times, until it is partially digested. The bees do the regurgitation and digestion as a group. After the last regurgitation, the aqueous solution is still high in water, so the process continues by evaporation of much of the water and enzymatic transformation.
Honey is produced by bees as a food source. To produce a single jar of honey, foraging honey bees have to travel the equivalent of three times around the world.8 In cold weather or when fresh food sources are scarce, bees use their stored honey as their source of energy.9 By contriving for bee swarms to nest in artificial hives, people have been able to semidomesticate the insects, and harvest excess honey. In the hive (or in a wild nest), there are three types of bees:
- a single female queen bee
- a seasonally variable number of male drone bees to fertilize new queens
- some 20,000 to 40,000 female worker bees.10
The worker bees raise larvae and collect the nectar that will become honey in the hive. Leaving the hive, they collect sugar-rich flower nectar and return.
In the hive, the bees use their "honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested.11 Invertase synthesized by the bees and digestive acids hydrolyze sucrose to give the same mixture of glucose and fructose. The bees work together as a group with the regurgitation and digestion until the product reaches a desired quality. It is then stored in honeycomb cells. After the final regurgitation, the honeycomb is left unsealed. However, the nectar is still high in both water content and natural yeasts, which, unchecked, would cause the sugars in the nectar to ferment.9 The process continues as bees inside the hive fan their wings, creating a strong draft across the honeycomb, which enhances evaporation of much of the water from the nectar.9 This reduction in water content raises the sugar concentration and prevents fermentation. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life, and will not ferment if properly sealed.9
Physical and chemical properties
The physical properties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules. This forms a semisolid solution of precipitated glucose crystals in a solution of fructose and other ingredients.
Phase transitions
The melting point of crystallized honey is between 40 and 50 °C (104 and 122 °F), depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously.12 The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as brassica honey, will crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or tupelo honey, do not crystallize. Some types of honey may produce very large but few crystals, while others will produce many small crystals.13
Crystallization is also affected by water content, because a high percentage of water will inhibit crystallization, as will a high dextrin content. Temperature also affects the rate of crystallization, with the fastest growth occurring between 13 and 17 °C (55 and 63 °F). Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking or agitating, rather than if left at rest. However, the nucleation of microscopic seed-crystals is greatest between 5 and 8 °C (41 and 46 °F). Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5 °C, the honey will not crystallize and, thus, the original texture and flavor can be preserved indefinitely.13
Since honey normally exists below its melting point, it is a supercooled liquid. At very low temperatures, honey will not freeze solid. Instead, as the temperatures become colder, the viscosity of honey increases. Like most viscous liquids, the honey will become thick and sluggish with decreasing temperature. At −20 °C (−4 °F), honey may appear or even feel solid, but it will continue to flow at very slow rates. Honey has a glass transition between −42 and −51 °C (−44 and −60 °F). Below this temperature, honey enters a glassy state and will become an amorphous solid (noncrystalline).1415
The viscosity of honey is affected greatly by both temperature and water content. The higher the humidity, the easier honey will flow. Above its melting point, however, water has little effect on viscosity. Aside from water content, the composition of honey also has little effect on viscosity, with the exception of a few types. At 25 °C (77 °F), honey with 14% humidity will generally have a viscosity of around 400 poise, while a honey containing 20% humidity will have a viscosity of around 20 poise. Viscosity increase due to temperature occurs very slowly at first. A honey containing 16% humidity, at 70 °C (158 °F), will have a viscosity of around 2 poise, while at 30 °C (86 °F), the viscosity will be around 70 poise. As cooling progresses, honey will become more viscous at an increasingly rapid rate, reaching 600 poise around 14 °C (57 °F). However, while honey is very viscous, it has rather low surface tension.1617
A few types of honey have unusual viscous properties. Honey from heather or manuka display thixotropic properties. These types of honey enter a gel-like state when motionless, but then liquify when stirred.18
Electrical and optical properties
Since honey contains electrolytes, in the form of acids and minerals, it exhibits varying degrees of electrical conductivity. Measurements of the electrical conductivity are used to determine the quality of honey in terms of ash content.17
The effect honey has on light is useful for determining the type and quality. Variations in the water content alter the refractive index of honey. Water content can easily be measured with a refractometer. Typically, the refractive index for honey will range from 1.504 at 13% humidity, to 1.474 at 25%. Honey also has an effect on polarized light, in that it will rotate the polarization plane. The fructose will give a negative rotation, while the glucose will give a positive one. The overall rotation can be used to measure the ratio of the mixture.1719
Hygroscopy and fermentation
Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey will absorb is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's humidity rises much above 25%. Honey will tend to absorb more water in this manner than the individual sugars would allow on their own, which may be due to other ingredients it contains.19
Fermentation of honey will usually occur after crystallization because, without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of the fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above 70 °C (158 °F).19
Thermal characteristics
Like all sugar compounds, honey will caramelize if heated sufficiently, becoming darker in color, and eventually burn. However, honey contains fructose, which caramelizes at lower temperatures than the glucose.20 The temperature at which caramelization begins varies, depending on the composition, but is typically between 70 and 110 °C (158 and 230 °F). Honey also contains acids, which act as catalysts, decreasing the caramelization temperature even more.21 Of these acids, the amino acids, which occur in very small amounts, play an important role in the darkening of honey. The amino acids form darkened compounds called melanoidins, during a Maillard reaction. The Maillard reaction will occur slowly at room temperature, taking from a few to several months to show visible darkening, but will speed-up dramatically with increasing temperatures. However, the reaction can also be slowed by storing the honey at colder temperatures.22
Unlike many other liquids, honey has very poor thermal conductivity, taking a long time to reach thermal equilibrium. Melting crystallized honey can easily result in localized caramelization if the heat source is too hot, or if it is not evenly distributed. However, honey will take substantially longer to liquify when just above the melting point than it will at elevated temperatures.17 Melting 20 kilograms of crystallized honey, at 40 °C (104 °F), can take up to 24 hours, while 50 kilograms may take twice as long. These times can be cut nearly in half by heating at 50 °C (122 °F). However, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature possible for the shortest amount of time.23
Acid content
The average pH of honey is 3.9, but can range from 3.4 to 6.1. Honey contains many kinds of acids, both organic and amino. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be aromatic or aliphatic (non-aromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients. Gluconic acid, for instance, is a flavor enhancer.
Honey can contain up to 18 of the 20 amino acids. However, amino acid content is almost negligible in honey, accounting for only 0.05–0.1% of the composition. The main amino acid is proline. Amino acids are derived almost solely from the bodies of the bees.
Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture. Gluconic acid is the most prevalent. Gluconic acid is formed by the actions of an enzyme called glucose oxidase. Other organic acids are minor, consisting of formic, acetic, butyric, citric, lactic, malic, pyroglutamic, propionic, valeric, capronic, palmitic, and succinic, among many others.2425
In history, culture, and folklore
Honey use and production has a long and varied history. In many cultures, honey has associations that go beyond its use as a food. Honey is frequently used as a talisman and symbol of sweetness.citation needed
Ancient times
Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencia, Spain.26 The painting is a Mesolithic rock painting, showing two honey-hunters collecting honey and honeycomb from a wild bee nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the wild nest.
The Greater Honeyguide bird guides humans to wild bee hives27 and this behavior may have evolved with early hominids2829
So far, the oldest remains of honey have been found in Georgia. Archaeologists have found honey remains on the inner surface of clay vessels unearthed an ancient tomb, dating back to some 4,700–5,500 years ago.3031 In ancient Georgia, honey was packed for people's journeys into the afterlife. And more than one type, too – along for the trip were linden, berry, and a meadow-flower variety.32
In ancient Egypt, honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian and Middle Eastern peoples also used honey for embalming the dead.33 The fertility god of Egypt, Min, was offered honey.
The spiritual and therapeutic use of honey in ancient India is documented in both the Vedas and the Ayurveda texts, which were both composed at least 4,000 years ago.34
Pliny the Elder devotes considerable space in his book Naturalis Historia to the bee and honey, and its many uses. In the absence of sugar, Honey was an integral sweetening ingredient in Roman recipes, and references to its use in food can be found in the work of many Roman authors including Athenaeus, Cato and Bassusdisambiguation needed. Some of these are collected in the book Roman cookery.35
The art of beekeeping in ancient China has existed since time immemorial and appears to be untraceable to its origin. In the book "Golden Rules of Business Success" written by Fan Li (or Tao Zhu Gong) during the Spring and Autumn Period, there are some parts mentioning the art of beekeeping and the importance of the quality of the wooden box for bee keeping that can affect the quality of its honey.citation needed
Honey was also cultivated in ancient Mesoamerica. The Maya used honey from the stingless bee for culinary purposes, and continue to do so today. The Maya also regard the bee as sacred (see Mayan stingless bees of Central America).
Some cultures believed honey had many practical health uses. It was used as an ointment for rashes and burns, and to help soothe sore throats when no other practices were available.
Religious significance
In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The Vedas and other ancient literature mention the use of honey as a great medicinal and health food.36
In Jewish tradition, honey is a symbol for the new year, Rosh Hashanah. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year.citation needed
The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). In Old Testament law, offerings were made in the temple to God. The Book of Leviticus says that "Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord" (2:11). In the Books of Samuel Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul made (14:24–47). The Book of Exodus famously describes the Promised Land as a "land flowing with milk and honey" (33:3). However, the claim has been advanced that the original Hebrew (דבש devash) actually refers to the sweet syrup produced from the juice of dates.37 Pure honey is considered kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher.38
In Buddhism, honey plays an important role in the festival of Madhu Purnima, celebrated in India and Bangladesh. The day commemorates Buddha's making peace among his disciples by retreating into the wilderness. The legend has it that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey's gift is frequently depicted in Buddhist art.36
In the Christian New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey.
In Islam, there is an entire Surah in the Qur'an called an-Nahl (the Bee). According to hadith, Prophet Muhammad strongly recommended honey for healing purposes.39 The Qur'an promotes honey as a nutritious and healthy food. Below is the English translation of those specific verses.
"And thy Lord taught the Bee to build its cells in hills, on trees, and in (men's) habitations; Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: there issues from within their bodies a drink of varying colours, wherein is healing for men: verily in this is a Sign for those who give thought" [Al-Quran 16:68–69].40
Collecting honey
Honey is collected from wild bee colonies, or from domesticated beehives. Wild bee nests are sometimes located by following a honeyguide bird.
Collecting honey is typically achieved by using smoke from a bee smoker to pacify the bees; this causes the bees to attempt to save the resources of the hive from a possible forest fire, and makes them far less aggressive. The honeycomb is removed from the hive and the honey is extracted from that, often using a honey extractor. The honey is then filtered. In many cases the beekeeper will responsibly leave enough honey in the beehive for the colony to survive. If extra food is required to maintain the colony the beekeeper may provide the hive with unprocessed honey or a honey substitute such as sugar water (in the fall) or crystalline sugar (in the winter - a "candyboard") so that the hive does not starve.
Modern uses
As a food and in cooking
The main uses of honey are in cooking, baking, as a spread on bread, and as an addition to various beverages, such as tea, and as a sweetener in some commercial beverages. According to The National Honey Board (a USDA-overseen organization), "honey stipulates a pure product that does not allow for the addition of any other substance...this includes, but is not limited to, water or other sweeteners".41 Honey barbecue and honey mustard are common and popular sauce flavors.
As a fermentable
Honey is the main ingredient in the alcoholic beverage mead, which is also known as "honey wine" or "honey beer". Historically, the ferment for mead was honey's naturally occurring yeast. Honey is also used as an adjunct in some beers.
Honey wine, or mead, is typically (modern era) made with a honey and water mixture with a pack of yeast added for fermentation. Primary fermentation usually takes 40 days, after which the must needs to be racked into a secondary fermentation vessel and left to sit about 35–40 more days. If done properly, fermentation will be finished by this point (though if a sparkling mead is desired, fermentation can be restarted after bottling by the addition of a small amount of sugar), but most meads require aging for 6–9 months or more in order to be palatable.
|Nutritional value per 100 g (3.5 oz)
|1,272 kJ (304 kcal)
|82.4 g
|- Sugars
|82.12 g
|- Dietary fiber
|0.2 g
|0 g
|0.3 g
|17.10 g
|Riboflavin (vit. B2)
|0.038 mg (3%)
|Niacin (vit. B3)
|0.121 mg (1%)
|Pantothenic acid (B5)
|0.068 mg (1%)
|Vitamin B6
|0.024 mg (2%)
|Folate (vit. B9)
|2 μg (1%)
|Vitamin C
|0.5 mg (1%)
|6 mg (1%)
|0.42 mg (3%)
|2 mg (1%)
|4 mg (1%)
|52 mg (1%)
|4 mg (0%)
|0.22 mg (2%)
|Shown is for 100 g, roughly 5 tbsp.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%),1 making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.1 As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals.4243 Honey also contains tiny amounts of several compounds thought to function as antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and pinocembrin.4445vague The specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.42
Typical honey analysis:46
- Fructose: 38.2%
- Glucose: 31.3%
- Maltose: 7.1%
- Sucrose: 1.3%
- Water: 17.2%
- Higher sugars: 1.5%
- Ash: 0.2%
- Other/undetermined: 3.2%
Its glycemic index ranges from 31 to 78, depending on the variety.47
Honey has a density of about 1.36 kilograms per litre (36% denser than water).48
Isotope ratio mass spectrometry can be used to detect addition of corn syrup and cane sugar by the carbon isotopic signature. Addition of sugars originating from corn or sugar cane (C4 plants, unlike the plants used by bees, and also sugar beet, which are predominantly C3 plants) skews the isotopic ratio of sugars present in honey,49 but does not influence the isotopic ratio of proteins; in an unadulterated honey, the carbon isotopic ratios of sugars and proteins should match. As low as 7% level of addition can be detected.50
Honey is classified by its floral source, and there are also divisions according to the packaging and processing used. There are also regional honeys. Honey is also graded on its color and optical density by USDA standards, graded on a scale called the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.51
Floral source
Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The rheological & melissopalynological properties of honey can be used to identify the major plant nectar source used in its production.52
Most commercially available honey is blended, meaning it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.53
Polyfloral honey, also known as wildflower honey,54 is derived from the nectar of many types of flowers.55
The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which bloomings are prevalent.56
Monofloral honey is made primarily from the nectar of one type of flower. Different monofloral honeys have a distinctive flavor and color because of differences between their principal nectar sources.57 To produce monofloral honey, beekeepers keep beehives in an area where the bees have access to only one type of flower. In practice, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types.citation needed Typical examples of North American monofloral honeys are clover, orange blossom, blueberry, sage, tupelo, buckwheat, fireweed, mesquite and sourwood. Some typical European examples include thyme, thistle, heather, acacia, dandelion, sunflower, honeysuckle, and varieties from lime and chestnut trees.citation needed In North Africa (e.g. Egypt) examples include clover, cotton, and citrus (mainly orange blossoms).citation needed
Honeydew honey
Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects. Honeydew honey is very dark brown in color, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys.57 Germany's Black Forest is a well known source of honeydew-based honeys, as well as some regions in Bulgaria, Tara (mountain) in Serbia and Northern California in the United States. In Greece, pine honey (a type of honeydew honey) constitutes 60–65% of the annual honey production.58 Honeydew honey is popular in some areas, but in other areas beekeepers have difficulty selling the stronger flavored product.
The production of honeydew honey has some complications and dangers. The honey has a much larger proportion of indigestibles than light floral honeys, thus causing dysentery to the bees, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas. Bees collecting this resource also have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.
Classification by packaging and processing
Generally, honey is bottled in its familiar liquid form. However, honey is sold in other forms, and can be subjected to a variety of processing methods.
- Crystallized honey is honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey" or "candied honey." Honey that has crystallized (or commercially purchased crystallized) can be returned to a liquid state by warming.59
- Pasteurized honey is honey that has been heated in a pasteurization process which requires temperatures of 161 °F (72 °C) or higher. Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF)citation needed and reduces enzyme (e.g. diastase) activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance.60
- Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining, without adding heat (although some honey that has been "minimally processed" is often labeled as raw honey).61 Raw honey contains some pollen and may contain small particles of wax. Some allergy sufferers try using raw, local honey to build up a tolerance to the pollen in the air. However, hay fever is typically caused by pollen in the air, which is mostly from trees, weeds, and grass, rather than flowers.62
- Strained honey has been passed through a mesh material to remove particulate material (pieces of wax, propolis, other defects) without removing pollen, minerals or enzymes.
- Filtered honey is honey of any type that has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed.63 The process typically heats honey to 150–170 °F (66–77 °C) to more easily pass through the filter.64 Filtered honey is very clear and will not crystallize as quickly,64 making it preferred by the supermarket trade.65
- Ultrasonicated honey has been processed by ultrasonication, a non-thermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures of approximately 95 °F (35 °C) and can reduce liquefaction time to less than 30 seconds.66
- Creamed honey, also called whipped honey, spun honey, churned honey, candied honey, honey fondant, and (in the UK) set honey, has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.67
- Dried honey has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and anticaking agents.68 Dried honey is used in baked goods,68 and to garnish desserts.citation needed
- Comb honey is honey still in the honeybees' wax comb. It traditionally is collected by using standard wooden frames in honey supers. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor-intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".59:1369 In India, honey is harvested from forests in bee's natural habitat. It is said that honey will be consumed by the bees on the new moon day, so it is cultivated the day before.citation needed
- Chunk honey is packed in widemouth containers consisting of one or more pieces of comb honey immersed in extracted liquid honey.59:13
- Honey decoctions are made from honey or honey by-products which have been dissolved in water, then reduced (usually by means of boiling). Other ingredients may then be added. (For example, abbamele has added citrus.) The resulting product may be similar to molasses.
Because of its unique composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for decades and even centuries.7071 The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic properties will pull moisture into the honey, eventually diluting it to the point that fermentation can begin.
Regardless of preservation, honey may crystallize over time. The crystals can be dissolved by heating the honey.7273
Distinguishing honey
Honey grading
In the US, honey grading is performed voluntarily (USDA does offer inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis.") based upon USDA standards. Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects and clarity. Honey is also classified by color though it is not a factor in the grading scale.74 The honey grade scale is:
|Water content
|Flavor and aroma
|Absence of defects
|< 18.6%
|Good—has a good, normal flavor and aroma for the predominant floral source and is free from caramelization, smoke, fermentation, chemicals and other odor causes
|Practically free—practically no defects that affect appearance or edibility
|Clear—may contain air bubbles that do not materially affect the appearance; may contain a trace of pollen grains or other finely divided particles of suspended material that do not affect appearance
|> 18.6% and < 20.0%
|Reasonably good—practically free from caramelization; free from smoke, fermentation, chemicals, and other causes
|Reasonably free—do not materially affect appearance or edibility
|Reasonably clear—may contain air bubbles, pollen grains, or other finely divided particles of suspended material that do not materially affect appearance
|< 20.0%
|Fairly good—reasonably free from caramelization; free from smoke, fermentation, chemicals, and other causes
|Fairly free—do not seriously affect the appearance or edibility
|Fairly clear—may contain air bubbles, pollen grains, or other finely divided particles of suspended material that do not seriously affect appearance
|> 20.0%
|Fails Grade C
|Fails Grade C
|Fails Grade C
Other countries may have differing standards on the grading of honey. India, for example, certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements.75
Indicators of quality
High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops.76 After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%)76 of the product. Honey with excessive water content is not suitable for long-term preservation.77
In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40–49 °C (104–120 °F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, diastase activity, which can be determined with the Schade or the Phadebas methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a containers sides, is formed by air bubbles trapped during the bottling process.
A 2008 Italian study determined nuclear magnetic resonance spectroscopy can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic amino acids phenylalanine and tyrosine. This ability allows greater ease of selecting compatible stocks.78
In medicine
Historically, honey has been used by humans both orally and topically to treat various ailments including gastric disturbances, ulcers, wounds, and burns. However, it is only recently that the mechanisms underlying the antiseptic and antibacterial properties of honey have come to be understood. Much scientific research has been performed, with emphasis of late on fighting infections in wounds.7980 Antibacterial constituents and mechanisms identified include hydrogen peroxide (H2O2), methylglyoxal (MGO), bee defensin-1, the osmotic effect, and pH effects.81
In Ayurveda, a 4000-year-old treatise on medicine originating from India, honey is considered to positively affect all three primitive material imbalances of the body. Charaka and Sushruta applied honey to dressings for sores.34 "Vaatalam guru sheetam cha raktapittakaphapaham| Sandhatru cchedanam ruksham kashayam madhuram madhu|| "It has sweetness with added astringent as end taste. It is heavy, dry and cold. Its effect on doshas (imbalances) is that it aggravates vata (air / moving forces), scrapes kapha (mucus / holding forces) and normalizes pitta (catabolic fire) and rakta (blood). It promotes the healing process."
As per traditional yoga practice, daily consumption of honey mixed with warm water is said to strengthen the circulatory system, and is therefore recommended.82 A honey and warm water mixture is also recommended for asthmatics.83
The 3rd century Greek philosopher Celsus used mixes of honey and bran to treat burns.34
Some wound gels which contain antibacterial raw honey and have regulatory approval are now available to help treat drug-resistant strains of bacteria (MRSA).citation needed One New Zealand researcher says a particular type of honey (manuka honey) may be useful in treating MRSA infections.84
As an antimicrobial agent honey is useful in treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, chelation of free iron, its slow release of hydrogen peroxide,85 high acidity,86 and the antibacterial activity of methylglyoxal.87
Honey appears to be effective in killing drug-resistant biofilms which are implicated in chronic rhinosinusitis.88
Osmotic effect
Honey has an osmotic effect.89 Honey is primarily a saturated mixture of two monosaccharides, with a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth. If water is mixed with honey, it loses its low water activity, and therefore no longer possesses this antimicrobial property.citation needed
Hydrogen peroxide
Hydrogen peroxide is formed in a slow-release manner by the enzyme glucose oxidase present in honey. It becomes active only when honey is diluted, requires oxygen to be available for the reaction (thus it may not work under wound dressings, in wound cavities or in the gut), is active only when the acidity of honey is neutralized by body fluids, can be destroyed by the protein-digesting enzymes present in wound fluids, and is destroyed when honey is exposed to heat and light.87 Honey chelates and deactivates free iron, which would otherwise catalyze the formation of oxygen free radicals from hydrogen peroxide, leading to inflammation. Also, the antioxidant constituents in honey help clean up oxygen free radicals present.90
When honey is used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution of the honey with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antibacterial.91
Use for diabetic ulcers
Topical honey has been used successfully in a comprehensive treatment of diabetic ulcers when the patient cannot use topical antibiotics.92
The pH of honey is commonly between 3.2 and 4.5.86 This relatively acidic pH level prevents the growth of many bacteria.
The nonperoxide antibiotic activity is due to methylglyoxal (MGO) and bee defensin-1.93 Most honeys contain very low levels of MGO, but manuka honey contains very high levels. The presence of the synergist in manuka honey more than doubles MGO antibacterial activity.87
Nutraceutical effects
Antioxidants in honey have even been associated with reducing the damage done to the colon in colitis in a study involving administering honey enemas to rats.94 Such claims are consistent with its use in many traditions of folk medicine.95
Use for sore throats and coughs
Honey has also been used for centuries as a treatment for sore throats and coughs and, according to recent research, may be an effective soothing agent for coughs.96
Other medical applications
Unfiltered, pasteurized honey is widely believed to alleviate allergies, though neither commercially filtered nor raw honey was shown to be more effective than placebo in a controlled study of 36 participants with ocular allergies.97 Nearly 1 in 3 of the volunteers dropped out of the study because they couldn't tolerate eating one tablespoon of honey every day due to the overly sweet taste.98 The official conclusion: "This study does not confirm the widely held belief that honey relieves the symptoms of allergic rhinoconjunctivitis." A more recent study has shown pollen collected by bees to exert an antiallergenic effect, mediated by an inhibition of IgE immunoglobulin binding to mast cells. This inhibited mast cell degranulation and thus reduced allergic reaction.99 The risk of experiencing anaphylaxis as an immune system reaction may outweigh any potential allergy relief.98
A review in the Cochrane Library suggests honey could reduce the time it takes for a mild burn to heal—up to four days sooner in some cases. The review included 19 studies with 2,554 participants. Although the honey treatment healed mild burns faster than traditional dressings did, the author recommends viewing the findings with caution, since a single research centre performed all of the burn studies.100
Health hazards
Because of the natural presence of botulinum endospores in honey,101 children under one year of age should not be given honey. The more-developed digestive system of older children and adults generally destroys the spores. Infants, however, can contract botulism from honey.102 Medical grade honey can be treated with gamma radiation to reduce the risk of botulinum spores being present.103 Gamma radiation evidently does not affect honey's antibacterial activity, whether or not the particular honey's antibacterial activity is dependent upon peroxide generation.104
Infantile botulism shows geographical variation. In the UK, only six cases have been reported between 1976 and 2006,105 yet the U.S. has much higher rates: 1.9 per 100,000 live births, 47.2% of which are in California.106 While the risk honey poses to infant health is small, it is recommended not to take the risk.107
Toxic honey
Honey produced from flowers of oleanders, rhododendrons, mountain laurels, sheep laurel, and azaleas may cause honey intoxication. Symptoms include dizziness, weakness, excessive perspiration, nausea, and vomiting. Less commonly, low blood pressure, shock, heart rhythm irregularities, and convulsions may occur, with rare cases resulting in death. Honey intoxication is more likely when using "natural" unprocessed honey and honey from farmers who may have a small number of hives. Commercial processing, with pooling of honey from numerous sources, is thought to dilute any toxins.108
New Zealand
Toxic honey may also result when bees are proximate to tutu bushes (Coriaria arborea) and the vine hopper insect (Scolypopa australis). Both are found throughout New Zealand. Bees gather honeydew produced by the vine hopper insects feeding on the tutu plant. This introduces the poison tutin into honey.109 Only a few areas in New Zealand (Coromandel Peninsula, Eastern Bay of Plenty and the Marlborough Sound) frequently produce toxic honey. Symptoms of tutin poisoning include vomiting, delirium, giddiness, increased excitability, stupor, coma, and violent convulsions. To reduce the risk of tutin poisoning, humans should not eat honey taken from feral hives in the risk areas of New Zealand. Since December 2001, New Zealand beekeepers have been required to reduce the risk of producing toxic honey by closely monitoring tutu, vine hopper, and foraging conditions within 3 kilometres (1.9 mi) of their apiary.
Honey-producing and consuming countries
|United States
In 2012, China, Turkey, and Ukraine were the top producers of natural honey.111
Significant regional producers of honey include United States of America (ranked fourth worldwide) and Russia (ranked fifth worldwide).
Mexico is also an important producer of honey, providing more than 4% of the world's supply.112 Much of this (about one-third) comes from the Yucatán Peninsula. Honey production began there when the Apis mellifera and the A. mellifera ligustica were introduced there early in the 20th century. Most of Mexico's Yucatán producers are small, family operations who use original traditional techniques, moving hives to take advantage of the various tropical and subtropical flowers.113
Honey is also one of the gourmet products of the French island of Corsica. Corsican honey is certified as to its origin (Appellation d'origine contrôlée) just as are French wines, like Champagne.114
Honey consumption per capita per year exceeds one kilogram in some countries like Austria, Germany and Switzerland.115
Gallery of honey harvesting
See also
- Bee bread
- Folk medicine
- Food
- Health effects of honey
- Honey flow
- Honey hunting
- Honey varieties
- More Than Honey—a 2012 Swiss documentary film on the current state of honey bees and beekeeping
- National honey show
- Royal jelly
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External links
|Look up honey in Wiktionary, the free dictionary.
|Wikibooks Cookbook has a recipe/module on
|Wikimedia Commons has media related to Honey.
- Overview and summary of the honey bee information. (News, Economy, Trade, Problems, etc)
- U.S. National Honey Board
- Honey varieties with pictures
- Value-Added Products From Beekeeping, Food and Agriculture Organization of the United Nations
- Beekeeping and Sustainable Livelihoods, Food and Agriculture Organization of the United Nations
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Need your prayers please.....
I am not sure why I cannot find my newest post on my wall, therefore am sending another here.....since I ask of you Lenny fans and animal lovers out there, something.......
I would like to humbly ask anyone who reads this if they could please pray for and keep in their thoughts, my beloved dog, Tika, who is in my avatar. She is a LK fan also and has travelled with me extensively for work daily, listening to one of the various LK CD's I play.....to soothe the "savage" beast in both of us.......
Well she was admitted to my vets' clinic early this week with advanced kidney disease and I miss her horribly and am naturally disraught and totally lost without her.
I am asking God to help her stabilize so that I can bring her home for her last Christmas, spent with dear friends. My vets are extremely competent and so so wonderful and compassionate, and they are trying their utmost.
Lenny's song, "I BELONG TO YOU" has always been my "theme-song" for my love and adoration of not only God but also my dear Tika and likewise I am sure.......and now when I listen to it still, as I am apt to, I get kinda emotional and teary-eyed, cause the words in this gorgeous song have such a personal meaning to me.........
I am certain that Lenny loves his sweet dog Leroy, like I do Tika, as you do if you own a dog, or horse, or cat or whatever pet, so you understand the deep bond forged.
Therefore if you could please take a moment to think of dear Tika, or if you are spiritual, to ask God to continue to watch over my dear gal, I would appreciate it greatly.
She is not "just a dog" but an integral, important part of my life.....
Thank-you sincerely so much.
Tika's Therese.
Thank-you for your post. I did survive Winter Storm NEMO, although there is about 2 FEET of snow here as of Saturday. And today some freezing rain! I am so done with winter! But that is New England for you!! Can you believe CT. got 3 to 4 FEET of snow??? I was in Enfield, CT. yesterday and was shocked at the massive piles on the side of the highway and also thru Enfield.........
Please keep the 9 people who died in the bad storm in your thoughts and prayers please.
Trying to be patient for Spring!
I am sorry to hear about your loss. I lost one of my Pomeranians last year, so I know how it is. Dogs are just so wonderful and full of love that they are just part of our family. The bless us with their companionship. Just think of the great times you had with Tika. This is what I do in order to deal with the pain of my own dog dying. Amazingly his older sister is still with us and I count that as a blessing everyday.
Happy New Years to everyone!
It was bittersweet for me.....
Was able to spend it with good friends and also my dear dog Tika, who was released to me on Christmas Eve from my vets' clinic. My two vets there, and their staff went the extra mile to care, support and assist not only her but me as well. I am so thankful for their efforts.
It is with a very heavy heart that Tika left my loving arms yesterday at the vets, to continue her journey to the Rainbow Bridge. Where she is free fron CRF, and whole again and healthy and with all the other dearly departed and beloved pets. Mine and everyone elses.
Tika was a very brave gal and endured endless blood draws, I.V therapy, meds. more injections, more tests, daily home infusions, etc. and she rallied and hung in there due to her resilient and strong spirit.
Pets love unconditionally and she and I had a strong bond that will never be broken. I know I will see you again my sweet dog.
I miss her so dreadfully and my heart is broken, but it was the "right thing to do." I had to gvie her back to her Creator, who now holds her in His loving arms. He created my magnificent Tika, and I need to thank you God for granting me some very precious extra time with her before she grew tired and lost her battle with CRF.
I dedicate this to her and to anyone fighting a personal battle, whether their "loved one" is a person or a pet. We all love, and letting go unselfishlessly is so tough, and I understand yet again the process of living and dying with as much conviction and dignity as possible.
R.I.P. NORTH EAST'S TIKA 1479 aka Tika.
"I Belong to You" and You, Tika, you will always belong to me.......


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OURAY – A pickup truck has been declared a "total loss" after bursting into flames on Red Mountain Pass Monday, Sept. 9.
David Stipanovich, of Illinois, was hauling two Jeeps behind his diesel 2008 Dodge pickup as he negotiated the steep "S" curves below Ironton Park near Mile Marker 88, when his truck caught on fire, said Ouray County Sheriff Junior Mattivi.
As luck would have it, members of the Ouray Volunteer Fire Department had convened that evening in Ouray for a firemen's pension meeting when the call came in, and they quickly responded to the scene.
Several passersby stopped to help Stipanovich, fully unloading one of his Jeeps and partially unloading another before firefighters arrived on the scene.
"By the time they got up there, the truck was fully engulfed," Mattivi said.
Stipanovich had stopped in the middle of the highway, and when the vehicle caught on fire, his brake lines caught on fire, too, Ouray Fire Chief Trevor Latta said. "The truck started rolling down hill, as they were trying to back the Jeeps off the trailer. They got one off and were starting to back the second off when the truck started rolling. Someone was able to reach in and hit the emergency brake and blocked the tires with rocks to keep it from rolling."
The fire was quickly extinguished and firefighters cleared the scene by about 8 p.m.
"Vehicle fires are tricky," Latta said. "There are a lot of plastics and rubbers, so you don't want to breathe any of it."
There were no injuries, but the truck was ruined, Latta said. Both Jeeps remained intact. The cause of the fire is still unknown.
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Christina Applegateactress
Born: 11/25/1971
Birthplace: Los Angeles, California
Best known for her role as Kelly Bundy on the long-running Fox comedy, Married With Children (1987–97), she actually started acting at only a year old. She played the part of a baby on Days of Our Lives (1972), and went on to appear in numerous television roles, including Grace Kelly (1983) in which she played Grace as a young girl. By the 1990's she had transitioned into films, including roles in Mars Attacks! (1996) and The Big Hit (1998). She returned to television in NBC's Jesse (1998–2000). She joined Ben Affleck and James Gandolfini in 2004's Surviving Christmas. She made her Broadway debut in a revival of the musical Sweet Charity in 2005 and received a Tony nomination for her role.
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More Than Freedom
Fighting for Black Citizenship in a White Republic, 1829-1889
ePub eBook | $9.99 | add to cart | view cart
ISBN 9781101575192 | 528 pages | 16 Aug 2012 | Penguin | 18 - AND UP
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Summary of More Than Freedom Summary of More Than Freedom Reviews for More Than Freedom An Excerpt from More Than Freedom
A major new account of the Northern movement to establish African Americans as full citizens before, during, and after the Civil War
In More Than Freedom, award-winning historian Stephen Kantrowitz offers a bold rethinking of the Civil War era. Kantrowitz show how the fight to abolish slavery was always part of a much broader campaign by African Americans to claim full citizenship and to remake the white republic into a place where they could belong. More Than Freedom chronicles this epic struggle through the lives of black and white abolitionists in and around Boston, including Frederick Douglass, Senator Charles Sumner, and lesser known but equally important figures. Their bold actions helped bring about the Civil War, set the stage for Reconstruction, and left the nation forever altered.
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Get ready for a rocking good time this basketball season with Philadelphia 76ers party supplies from Windy City Novelties! Our selection of Philadelphia 76ers party supplies includes everything you need to show your favorite team some love this season, with paper goods featuring the team logo and colors and fun basketball-themed decorations and novelty items. Whether you're celebrating a 76ers fan's birthday or cheering the team on during March Madness, these Philadelphia 76ers party supplies will have you celebrating in style! And even if the 76ers aren't your team, with Windy City Novelties' NBA team store at your fingertips, you'll be able to find party supplies featuring the logos of all the teams in the league.
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Choose your arrival date (available dates are highlighted in the calendar below):
Our standard booking patterns are:
Our holiday season runs between March and November and therefore we cannot take bookings for holidays which fall outside of these dates.
Wild Duck Holiday Park,
Howard's Common,
Great Yarmouth.
Sat nav postcode:NR31 9NE
Park telephone number: 01493 780 268
Park open: 28 Mar - 2 Nov
The long sandy beaches here enjoy some of the UK's driest weather. From the peaceful Broads to up-for-it Great Yarmouth, Norfolk has it all.


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St. John's Health Centers and Priority Care Walk-In Clinics
Ideally situated throughout Springfield and Sangamon County, St. John's Health Centers and Priority Care Walk-In Clinics help us meet the demand for convenient and accessible health care.
St. John's Health Center1100 Lincolnshire Blvd (East off S. 6th Street and north of Aldi's)
St. John's Health Center - N. Dirksen Parkway
2329 N. Dirksen Parkway, Springfield 7 a.m. - 6 p.m., seven days a week217-789-1403
Priority Care - MacArthur
1836 S MacArthur Blvd, Springfield, IL 62704
9 a.m. - 8 p.m., seven days a week 217-789-1403
By appointment only
St. John's Health Center
2801 Mathers Road, Springfield
By appointment: 9 a.m. - 5 p.m Monday - Friday217-789-3600
St. John's Health Center - Panther Creek is located on Mathers Road off Rt. 4. The facility offers internal medicine and family practice services.
St. John's Health Center - Rochester
300 Sattley Street, Rochester
8 a.m. - 5 p.m., Monday - Friday217-535-3685 | AthletiCare
Priority Care physicians are part of the HSHS Medical Group. The HSHS Medical Group and St. John's Hospital are both part of Hospital Sisters Health System (HSHS), a health care system based in Springfield that sponsors 13 hospitals in 12 communities and an integrated physician network Find a HSHS Medical Group physician


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Sengoku announced today that UFC veteran Kazuhiro Nakamura, who is coming off a loss to Sokoudjou will be competing in Japan at Sengoku 5. In addition, World Victory Road also confirmed that he will be dropping weight to compete in the middleweight Grand Prix. Other participants in the Grand Prix include Evangelista Cyborg, Siyar Bahadurzada, and Jorge Santiago.
Sengoku 4 also added another bout with Kazuo Takahashi taking on Pride veteran Valentijn Overeem, who is the older brother of Allistair Overeem.
Date : August 24th, 2008
Place : Saitama Super Arena in Saitama, Japan
Fight : Takanori Gomi vs Bang Seung Hwan [Lightweight]
Makoto Takimoto vs Frank Trigg [Middleweight]
Peter Graham vs Moise Rimbon [Heavyweight]
Takahashi Kazuo vs Valentijn Overeem [Heavyweight]
ightweight GP Series 2008 1st Round : Satoru Kitaoka vs. Clay French
Eiji Mitsuoka vs. Rodrigo Damm
Kazunori Yokota vs. Bojan Kosednar
Mizuto Hirota vs. Ryan Schultz
Date : September 28th, 2008
Place : Yoyogi National Gymnasium in Tokyo, Japan
Lightweight GP Series 2008 1st Round participants :
Kazuhiro Nakamura
Evangelista Cyborg
Siyar Bahadurzada
Jorge Santiago


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Saw this at Dragonmeet yesterday, a very nice looking book indeed. Grabbed it and have been perusing it. I've noticed considerable skill level creep in these modern iterations of the venerable BRP/CoC Mythos game. The Laundry uses a system that gives around 650 points to a character compared to 6e CoC 410 and BRP from the BGB 4e 350. WWC uses a more developed system similar to Laundry but pushes the skill points total to around 1100!
I thought of Legend's 500 skill points giving character skilled enough to succeed but twice that may be going over the top. Sure we don't have the Feats and things that the other games do but still there's going to be a lot of analysis paralysis where some players are concerned.
What do people think? A good thing, a bad thing or just a normal evolution of the game system when dealing with the modern age?
Cthulhu Rising uses around 450 skillpoints and seems to do Sci Fi very well indeed.
I wonder if it's a reaction to GM's making characters roll for things where someone might reasonably be supposed to know that and it's rolling for the sake of rolling. The advice is for skill levels where someone is at a professional level is let it go unless it's dramatic. If too many players are forced to roll for non-dramatic cases is the pressure on to make characters more skilled? Most BRP games don't only give skill improvements now only for those skills actually used so that isn't a possible reason for forcing skill tests.


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I haven't used any self tanning products in years since they've always ended in an orange streaky mess. But the tan towel works great, it doesn't streak at all, it smells great and you can do a few applications to reach the perfect color.
I really liked how it wasn't a horrible orange color, but the application process is pretty difficult. You must be careful to avoid streaking, and get every part of your body (some are easy to forget).
I was really disappointed in these after reading other reviews. The smell wasn't great but was bearable. However, the color was almost nonexistent. I'm super fair so typically any self tanner shows up on me. I ended up having to go back to my regular tanner to save the day.
I love how easy this product was to apply and that it didn't leave my hands orange. It left a very light, natural tan when using just one wipe and the smell wasn't too bad either.
This product left me looking a bit unnaturally bronzed. The smell and consistency were fine, but thisroduct is not for extra pale people.
Disclaimer: my skin tone is the lightest shade in pretty much any foundation.
I have been using these for years. The smell is there but not bad. No streaking and a quick tan that last for about 3 days and fades gradually. I keep these on hand always!
These are great, the application is really easy and goes on evenly. There is no odor or residue. Don't forget to wash your hands after!
I had to scrub my face because it turned me orange. I am not a fan of the oompa loompa look, so I will not be buying this product.
Tan towels were great when i traveled out of town for a wedding. I did not have time to get a but of color before heading out of town so i tried the tan towels and received many compliments on my "glow". I would recommend these for anyone - easy to use, no streaking, or orange discoloration. Easy to wash of hands so no 'tell-tale' sign of sunless tan...Great product!!
I am not a big fan of self tanning, but I love these towels. They smell good and you get great color from them. The color is very natural-looking, you definitely will not look like an orange.


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Falcons Hand Saints First Conference Loss of Season, 73-54
DAHLONEGA, Ga. – The University of North Georgia (UNG) men's basketball team had a tough time Thursday night as the Saints took on last season's NCAA Division II National Tournament Runner Up, the University of Montevallo. The Saints struggled to keep up as the Falcons delt UNG its first Peach Belt Conference loss of the season in a 73-54 game inside Memorial Hall Gymnasium.
The win edges Montevallo ahead of North Georgia in the PBC West Division rankings and takes away the final team with an unbeaten record in Peach Belt action. The Saints are now 8-3 overall and 3-1 in the league while the Falcons improve to 8-4 overall including a 4-1 conference mark.
The Falcons held North Georgia to season-lows in both first half scoring and final score as the two teams entered halftime with the score 43-26 in favor of Montevallo. The loss also broke a five-game winning streak for North Georgia that dated back to Nov. 28 when the Saints easily bested Truett-McConnell College 108-81 on the road.
The Saints have been known for their three-point shooing during the early part of the season, but they struggled to make just one three-pointer and ended the game shooting 33.3% (19-57) from the field compared to the Falcons' 50% (30-60) effort.
Scott Windom led North Georgia with 13 points off the bench while freshman guard Corey Green tallied 10 points. The freshman from Detroit, Mich. Went 6-6 from the charity stripe and also had two thunderous blocks that electrified the crowd.
Montevallo's Troran Brown led all scorers with 26 points off a 10-16 effort and also finished the night with a game-high four assists while the post tandem of Marvin Fitzgerald and Drico Hightower ended the game with 21 and 11 points respectively.
The Saints will now hit the road for a pair of critical PBC West Division games that begin with a 7:30 p.m. tipoff in Morrow, Ga. against Clayton State University on Saturday, Jan. 12. North Georgia will then take on Georgia College in a rematch of last Saturday's game, this time in Milledge, Ga. on Thursday, Jan. 17.


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My Sportsman: Roy Halladay
Story Highlights
Roy Halladay went 21-10 with a 2.44 ERA and led the majors in complete games
His day-in, day-out professionalism draws praise from teammates
The Phillies' ace is the absolute model for what a pro athlete should be
Sports Illustrated will announce its choice for Sportsman of the Year on Nov. 29. Here's one of the nominations for that honor by an SI writer.
Philadelphia Phillies pitcher Roy Halladay could be my Sportsman of the Year because he came to one of the country's most discerning sports towns at the beginning of the season, replacing an extremely popular and talented guy (Cliff Lee) at the top of the rotation, and rarely disappointed. But that's not the main reason I picked him.
Halladay could be my Sportsman because, day after day, week after week, month after month, he set a standard of preparation and performance for the Phillies that was mentioned by several teammates at some point during the season.
"Roy gets there at 5:30 in the morning," fellow starter Cole Hamels said of Halladay, whose take-care-of-business tone began in spring training. "That means he's up at 4:30. That's the personality he has and he's had success with it."
But that's not the main reason either.
Halladay could be my Sportsman because he went 21-10 with a 2.44 ERA, led the majors in complete games (nine), shutouts (four) and total innings (250 2/3), threw a perfect game in May and a near-perfect (one walk) no-hitter in the National League playoffs. But that's not the main reason either.
Halladay could be my Sportsman because, without his best stuff and nursing a groin pull that he (naturally) didn't say anything about, he gritted his way through six tough innings in a do-or-die Game 5 against the San Francisco Giants on the road in the National League Championship Series. But that's not the main reason either.
No, the main reason I picked him is that Halladay turned down David Letterman.
Right after his Oct. 6 no-no in the Phils' 4-0 Game 1 playoff win against the offensive-minded Cincinnati Reds, the "Late Night" host wanted Halladay to sit down next to him. That's a no-brainer acceptance for most athletes, especially for a pitcher whose services wouldn't be needed for a few days. But Halladay gave the counterintuitive no thank you (as he did to interview requests from CNN and the CBS Morning News), both because he didn't want to upstage his teammates at a crucial time in the postseason and didn't want to miss a birthday party for his six-year-old son Ryan.
Sportsman awards frequently go to the performer who wins it all. That makes sense in many cases. But I looked past the fact that the favored Phils fell short against the Giants and saw a player who, in talent and temperament, is the absolute model for what a pro athlete should be. "He's incredibly humble," says Phils outfielder Shane Victorino. "With him, the team truly comes first."
So for right now I'll take the guy who couldn't quite get his team to the finish line, and I'll also take the early line that he leads them to that final step in 2011.
Agree with this selection? Tell us your Sportsman pick here.
NBA Playoffs: Which team can dig out of 0-2 hole on the road?
Phil Jackson wants Carmelo to do what?


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After a bit of fun earlier today, here is the real lowdown on Indiana's coaching staff led by the extremely sharp Kevin Wilson.
Complete results and reactions to last night's (April 25, 2013) episode of TNA "Impact", featuring Bully Ray calling out Hulk Hogan, a Tag Team Championship Match, Knockouts Championship Match, and MORE! We got the reactions right here!
The biggest argument against a geographic split in the B1G has been balance. The most frequently cited example has been the old Big 12 North-South. This compares the records from 2000 to present...
A predictive model using scoring offense and scoring defense
Not only is Bo Ryan still trying to keep his streak of finishing fourth place or better in the Big Ten alive, but the Badgers still need to secure a first-round bye for the Big Ten Tournament.
There's a great story on Advocate.com about the Indiana University athletic department participating in the Indy Pride festival on June 12. The Advocate reports: "It's someone who is passionate...
There are draft prospects and Chicago Fire connections to watch out for in the 2012 Big Ten Soccer Tournament November 7-11
ITBUUS rolls on with an Indiana preview courtesy of an interview with SB Nation's Indiana blog, The Crimson Quarry.
The Pacers are matching Portland's 4-year, $58 million offer to Roy Hibbert, according to a source— Mike Wells (@MikeWellsNFL) July 9, 2012
Mike Wells of Indianapolis Star reports on Twitter that the Indiana Pacers will match the Portland Trail Blazers' offer to restricted free agent center Roy Hibbert.
Who is your school's most recent National Champion? The Indiana Hoosiers is Andy Bayer in the 1500m yesterday. He won quite literally by a nose.
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No doubt about that, but I can't see that happening again. They had a unique product, something nobody seen before. But, ask anyone with a Wii that's been collecting dust for 2 years...we will be skeptical about even purchasing another Nintendo console.
On the flip side, Sony paid dearly for having the most expensive console at launch due to it being so cutting edge. But look at it now, the fact that it's just a bit more powerful then the xbox is about the only reason why its doing so good now.
So, I'm in agreement with you....but it's a double edged sword isn't it.


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Additional Safety. These Mustang Side View Mirrors feature integrated directional turn signals so others drivers can clearly see you on the road.
Fitment. The Directional Side View Mirrors are designed to fit all 2005 to 2009 Mustangs and easily splice into the factory wiring with the supplied connectors.
Mustang Fitment: 2005, 2006, 2007, 2008, 2009 Details >>


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Massage >Tranquility Time Massage Therapy
1131 Rockingham #218, Richardson, TX | Directions 7508032.963645 -96.740837
Always an excellent massage – A great massage at a great price. Perfect for relaxing and de-stressing - and we all need that these days! Jim will tailor your massage to suit your needs, whether you have a stiff neck from too much computer, sore muscles from too much working out, or just need to calm down from too much anxiety.
A Gentleman and A Scholar – As a massage therapist, I'm pretty picky about who I get massages from. I can tell when someone really knows what they're doing because I'm familiar with most of the advanced techniques. I am also a person who prefers deep pressure therapeutic massage, to a light touch skin rub.
Jim is one of my favorite local therapists, and I often refer people to him when I'm not available and they want someone to work on them that day. I trust that Jim will take care of them, and that they'll be happy with their massage.
Jim has studied a lot of advanced techniques and he knows how to use them well. He's great with delivering heavier pressure, and yet he's also great with a gentle relaxation type massage. In fact, gentle is also a great word for describing his demeanor. He's a true gentleman, who immediately puts you at ease.
Give him a try. You'll be glad you did.
Blessed be,
:) Michael - Dallas, TX
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Cherington hopes less medical controversy for SoxFebruary 17,2013THE ASSOCIATED PRESS
FORT MYERS, Fla. Boston Red Sox general manager Ben Cherington hopes a reorganized medical staff leads to less controversy about injuries.
Former closer Jonathan Papelbon, who left after the 2011 season, told ESPNBoston.com last weekend that he and several of his former teammates were regularly injected with the legal painkiller Toradol, an anti-inflammatory drug that is not banned by Major League Baseball. Papelbon singled out Mike Reinold, Bostons former head physical therapist.
Its been really a two-year process of reorganizing the medical staff, Cherington said Saturday.If things are going well in that area, were not talking about it nearly as much as we have, and youre not hearing from them. Youre not hearing from the medical staff nearly as much as we have. So thats our hope going forward, that were hearing from the guys in uniform a lot more and the guys in the training room less.
Twenty-seven Boston players spent time on the disabled list in 34 stints last year, the most by any team since at least 1987, according to STATS LLC.
Reinold was let go by the Red Sox after last season. Dr. Thomas Gill, the Red Sox medical director for seven seasons, departed after 2011 in the reorganization and Dr. Peter Asnis was promoted head team orthopedist after being with the club a team physician since 2005.
Boston had considered retaining Reinold as a consultant.
Theres no current agreement, Cherington said. Its something we had talked about, and well see if it makes sense.
After a 7-20 finish in September 2011 cost Boston a playoff berth, the Red Sox went 69-93 last year for their most losses since 1965 and finished last in the AL East for the first time since 1992.
Cherington didnt want to react to sometimes critical comments by Carl Crawford and Adrian Gonzalez, traded by the Red Sox to the Dodgers last summer as part of the deal that also sent Josh Beckett and Nick Punto to Los Angeles.
Certainly some of those guys have done a lot for the Red Sox over long period of time, Cherington said. And at the time, we said we wish them well. We still wish them well. Again, were focused on the guys we have here now and we wish them well other than when we play them this year.
Boston plays at Dodger Stadium from Aug. 23-25.MORE IN Wire SportsCHICAGO Nene started thinking about how it would all unfold in the middle of the night. Full StoryMONTREAL Tomas Plekanec scored at 5:43 of the third period and the Montreal Canadiens moved one... Full StoryBOSTON Dustin Pedroia started fast, stopped and then raced home with the winning run. Full Story
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- TOMORROW'S HEADLINES TODAY: Update on Center Alley project, review of opiate talk evening at the library and aldermen want kids to wear helmets while riding bikes around town.
- TODAY'S WEATHER MINUTE: Flood watch in effect for Rutland County, developing El Nino shaping up to be extreme this year, Don DeLillo on the season's warming trend and Veena catches digital sniffles, all in today's minute.
- TOMORROW'S HEADLINES TODAY: Dramatic river rescue in Southern Vermont, Castleton moving ahead on sale of old town office building, Passover celebrated in Woodstock.